It’s about the book Die fabelhaften Rezepte der Felicitas Then of Felicitas Then. I’ll leave out the recension because of the fact that this is a German book. But I can really recommend this book for you if you’d like to try anyways!

But what would this post be without an appropriate test object from the book. 😉 To stay in the topic of my blog I chose one of the desserts. I LOVE lasagna. And what could be better than just trying a sweet lasagna?

Put 1/3 of the defrosted raspberries in a pot. Stir starch and 1 tbsp water until smooth and pour it into the raspberries. Add 2 tbsp sugar, 1 tsp lemon juice and 1 pack vanilla sugar and boil up with stirring. Now add remaining raspberries and let it cool.

Melt the butter in a little pot. Take the dough sheets out of the packet and cover them with a moist cloth so they don’t become dry. Take 2 sheets, halve them, spread some melted butter on them, lay on top of each other and cut into pieces (about 10 x 15 cm – like lasagna sheets).

Preheat oven to 200 °C/390 °F.

Cover a baking sheet with parchment paper and spread some melted butter on it. Place 6-8 lasagna sheets side by side, spread some butter on them and slightly dust them with powdered sugar. Place them in the oven for about 3 minutes until golden and crispy. Take them from the baking sheet and prepare remaining dough sheets the same way until there are no sheets left.

Roast the shredded coconut without oil in a non-stick pan until they’re golden and set aside. Place 1 crispy dough sheet on each plate, spread 1 tsp cream and 1-2 tbsp raspberries on it, again 1 crispy sheet and slightly press on. Process this way until you have no ingredients left, last layer should be raspberries (I had 4-5 layers). Spread the coconut onto the top layer and serve directly.